| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Emlive02 | 18 | servings | |
INGREDIENTS
| 1 | c | Granulated sugar |
| 1 | c | (packed) Light brown sugar |
| 2 | tb | Light corn syrup |
| 2 | tb | Butter |
| 1 | pn | Salt |
| 1/2 | c | Sweetened condensed milk |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Pecan pieces |
INSTRUCTIONS
In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife. This recipe yields 1 1/2 dozen. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-16-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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